"Slowly and gently" is the mantra by which Julie Cheyney makes her cheese, St Jude. This pace and tone is evident immediately upon entering her cheese room in Bungay, Suffolk. It was a real privilege to be invited for a hands-on visit to get a deeper understanding of what makes this beautiful little cheese so special.
Last week the Guild of Fine Food "Shop of the Year 2019" competition reached its exciting finale with a wonderful presentation evening in Harrogate. We were absolutely thrilled to receive the "Best Newcomer" award! Just eighteen months since launching Slate, we are extremely proud to receive this recognition for our new business and how we seek to share our passion for cheese with all those who visit our shops.
The last few years have seen Clare and John on numerous cheese related adventures from meeting cows in muddy fields to sporting fetching blue hairnets and getting hands on "cheddaring" curds. Last month saw another first: taking some of our favourite cheeses on live radio!
Melted cheese is always a winner and perfect for feeding a crowd be it with a bubbling pot of fondue or a molten wedge of Raclette. Gather your family and friends to recreate an evening of authentic après ski or branch out to share the joy of cheese with an Alpine themed supper club.
Celtic Promise is a semi-soft washed rind cheese from the Teifi Valley in west Wales. Made from raw cow's milk this "dumpling" shaped cheese is washed in cider developing a sticky, orange coloured rind as it matures. It has a pungent fruity aroma from its spicy rind, contrasting with its paste that is buttery in texture and delicate in flavour.
Tim Jones of Lincolnshire Poacher Cheese has an enviable vocabulary for describing his cheeses. From the "wild" flavours of Double Barrel through "gamey" tones to the "candle-wax" texture of a perfect truckle of Poacher, after our visit to Ulceby, Lincolnshire these are the words we will be "poaching" to talk about them back at Slate.
From the luscious green pastures of Hampshire's rounded hills, Winslade is a British cross between Vacherin Mont D'Or and Camembert.
Entirely handmade from pasteurised cow's milk, Winslade is encircled in a thin strip of spruce. This wooden collar imparts subtle notes of pine, which sit along side flavours of earthiness and mushroom.
Cheese lovers visiting our shops on the Suffolk Coast often ask about the different rinds they spot in our "wall of cheese" and namely are they edible? In this blog we're going to dig beneath the surface and investigate life on the edge of your cheese!
Produced by the Truer Family in Southern Holland, Chevretta Gouda is a healthy cheese choice for January. Made from the finest Dutch goat's milk which is easier to digest than cow's milk, Chevretta Gouda is lower in salt than many goat cheeses. Exceptionally smooth in texture, the taste of Chevretta is creamy and sweet. It has been matured for up to six months on wooden boards.
Often getting bad press for its higher fat, calorie and salt content, remember cheese is incredibly nutritious as well as delicious and a little can go a long way. So as you hit the gym or start that new pilates class, here are some reasons to keep cheese on the menu this January.
Truffle Brie is a decadent cheese perfect for the festive season as it tastes fantastic with a glass of Champagne! Sourced from French specialist Brie producer Rouzaire, this cheese is handmade from high quality cow's milk.
A seasonal variation on the Norfolk Dapple, this East Anglian-made cheese is infused with sweet Vintage Ruby port. Ruby Dapple is our Cheese of the Month for November 2018.
